Think of Pepperidge Farm® Puff Pastry as your blank canvas. Be inspired by our recipes and use your imagination to create your own unique, impressive dishes that guests will love.

Here's an updated version of an appetizing Greek favorite—it features seasoned spinach and Swiss cheese between two golden layers of Puff Pastry. View Recipe

When baking Puff Pastry, note that it’s done when it’s golden and puffy, not wet and doughy. Use the baking time in the recipe as a guideline, and rely on your eyes as well.

Crisp pastry is topped with 2 cheeses, oregano and pepperoni and baked to a golden brown. Sound delicious? Top it off with sun-dried tomatoes, prosciutto and a seasoned arugula mixture for a fabulous appetizer bursting with flavor!

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting. Use a floured surface to roll out your Puff Pastry sheet, but be sure to brush off excess flour before filling, cutting or folding, since flour will prevent layers from sticking together.

Think of Pepperidge Farm® Puff Pastry as your blank canvas. Be inspired by our recipes and use your imagination to create your own unique, impressive dishes that guests will love.

A light and flaky puff pastry crust is what makes this pot pie the ultimate. It's a great way to turn leftover chicken and veggies into a whole new and delicious dish.

Do not bake Shells in a microwave or a toaster oven. The top works well as a garnish. Unfilled baked Puff Pastry Shells or Cups may be stored in an airtight container at room temperature for up to 2 days. To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes. Always bake Puff Pastry Cups in a preheated 400° F oven.

Here is an elegant way to showcase colorful vegetables in this impressive appetizer featuring individual puff pastries holding a cheesy, vegetable topped filling. A tray of these tasty treasures is the perfect way to get your party started!

This sweet torte is made with sheets of tender Pepperidge Farm® Puff Pastry sprinkled with a cinnamon-sugar blend, baked until flaky and filled with a luscious rum and nutmeg flavored cream cheese mixture, dried cranberries and crushed gingersnap cookies.